Whole wheat zucchini banana bread

Prep Time 15 minutes Cook Time 45 minutes Total Time 1 hour
Serves 10-12     adjust servings

Whole wheat zucchini banana bread is a healthy breakfast or snack that’s super light and flavorful with no butter or oil.


  • 2 cups Bob’s Red Mill organic Ivory Wheat flour (see notes)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 medium ripe bananas, mashed
  • 1/3 cup honey
  • 1 large egg
  • 1/4 cup plain Greek yogurt (I use nonfat)
  • 1/4 cup milk of choice
  • 1 1/2 teaspoons vanilla extract
  • 3/4 cup finely grated zucchini (3/4 cup after squeezed dry and in a tight ball) - from 1 medium zucchini


Preheat the oven to 350.

In a medium bowl, combine the flour, cinnamon, baking powder, baking soda and salt and mix well.

In a separate large bowl, mash the bananas and then add the honey, egg, Greek yogurt, milk, vanilla and zucchini and mix well.

Add the dry ingredients to the wet ingredients and stir until just combined.

Pour the batter in a well-greased 9x5 bread pan.

Bake at 350 for 45-50 minutes, until a toothpick in the center comes out clean.

Let cool in the pan for 5-10 minutes, then turn out and cool completely on a wire rack.

Store leftovers in the fridge after two days. This bread also freezes great and can be kept 3-5 months in the freezer.

Recipe Notes

I use the Bob’s Red Mill organic Ivory Wheat flour but you could substitute their stone-ground whole wheat flour, their all-purpose flour or their gluten-free flour if you prefer.

Need this to be dairy-free? I’ve made it before and used 1/2 cup unsweetened applesauce to replace the Greek yogurt and milk and it came out great that way, too.

You could also try adding in 3/4 cup semisweet chocolate chips to the batter if you want to sweetened this up.

We love this bread on its own but you could also serve it with a smear of butter, peanut butter or a chocolate hazelnut spread.

Want to make this into muffins? I’ve done that, too. You’ll get 12 muffins (fill them almost all the way up) and they need to bake at 350 for 20-24 minutes. (Mine are done at 22 minutes exactly.)

This bread keeps great but you should put it in the fridge after the first two days. (I do this will all baked goods that have mashed banana in them.) You can also freeze it for up to 3-5 months.

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